I held a berry in my left hand, examining it's green cap. I tugged at each tiny leaf with my right hand until there was nothing left but the bright red fruit. One to eat, one for the pint container. Repeat. We stayed in the patch together for a while, letting the last day of the work week linger, as we enjoyed each other's company. Silently, in that moment, we recognized the fleeting nature of a farm season. As fast as the strawberries came in, they will be gone. To savor them fully in this moment was our job. To savor the beauty of this farm season for all it is, is our job. Like the berries, our season comes and goes so quickly, one never quite like the one before or the one after. So, I savored the taste of this moment, with the delicious berries that make us all happy and with this talented crew, knowing there would never be a patch of berries or a farm crew, quite like this one.
See you in the strawberry patch,
Meryl & The Powisset Farm Crew
|2013 farm. beauty.|
After the picking.....
I rushed my berries inside and made my first clafoutis of the season!
(can be made gluten free too)! check it out:
|clafoutis! wish my picture showed how tasty this was!|
1 1/4 cup milk
1/3 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups strawberries
1/3 cup powdered sugar
- blend milk, sugar, eggs, vanilla, salt, flour
- pour 1/4 inch layer of batter in a lightly buttered dish
- cook for about 10 minutes at 350 degrees or til batter sets
- take dish out of oven-spread fruit and the rest of batter and some of the powdered sugar on top
- bake for 40 minutes at 350 degrees
- ps...what's your clafoutis recipe? share!
More about Pies: Bushel+Crumb update!
Special Order Pies for the Week of July 4th!